Method for Rapid Maturation of Distilled Spirits Using Light and Heat Processes

ABSTRACT

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority to U.S. Ser. No. 14/152,915, filed Jan.10, 2014, which is hereby incorporated by reference in its entirety.

TECHNICAL FIELD

The technical fields are: Food Chemistry and Other Consumer Goods.

BACKGROUND ART

By some accounts, human beings have been aging distilled spirits inwooden containers for almost five hundred years. Despite billions ofperson-hours of experience, the myriad of chemical reactions responsiblefor the flavor of wood-aged spirits are not fully understood. Spiritsderive their distinct characteristics over time while stored in woodencontainers in part by the production and presence of esters. Esters arecompounds made by chemically bonding acid molecules and alcoholmolecules to form new compounds, often with pleasant aromas and tastes.This process is known as “esterification.” In addition toesterification, wood-aged spirits derive additional characteristicsthrough other processes, including extraction of flavor compounds fromthe wood container (e.g., the ubiquitous oak barrel). These processesare not necessarily separate or distinct, and can interact with andaffect each other.

Traditionally, producing wood-aged distilled spirits has includedcarboxylic acid esterification, phenolic acid esterification, and theformation of complex esters, including both phenolic and carboxylicacids. Carboxylic acid esters are responsible for the fruity aromas andtastes in distilled spirits. Carboxylic precursor acids are derived fromthe yeast and bacteria during fermentation. If organic materials areused for the container in which these reactions occur, those materialsalso influence the process. For example, where a charred or toasted oakbarrel is used, carboxylic precursor acids are also derived from thermaldecomposition of the oak polymer, hemi-cellulose, found in the innerlining of the barrel. Carboxylic precursor acids are largely responsiblefor “off-flavors” in distilled spirits. Additionally, a common flaw witha solvent-like “off flavor” is produced by build-up of ethyl acetate inthe maturing spirit. Off-flavors are various flavorful or aromaticcompounds present in spirits that are often described by connoisseursusing colorful terms (e.g., “sulfury”, “solventy”, “meaty”, “acidic”,“metallic”, “vegetal”, etc.). Phenolic aldehydes also play a major roleproducing aromas similar to vanilla, pipe tobacco, and smoke. Phenolicaldehydes are largely derived from thermally broken down oak polymersfound within the inner lining of the barrel. Complex esters areresponsible for complex honeyed aromas in distilled spirits. The complexesters are generally produced from the chemical reactions of bothcarboxylic and phenolic acids/aldehydes with alcohols during the time inthe barrel or other container.

Fischer esterification of fatty acids and alcohol is a well-understoodand commonly practiced chemical reaction. A typical laboratory processinvolves heating a solution of fatty acids and alcohols under reflux inthe presence of an acid catalyst. In laboratory settings, strong acids(e.g., sulfuric acid) are typically employed as the catalyst, but thiscan be incompatible with spirit making where other functional groups aresensitive to stronger acids and where chemical additives are typicallyprohibited. It has long been known that Fischer esterification can alsobe completed using weak acid catalysts, but at the expense of relativelyslow reaction rates. Where charred or toasted oak barrels are usedduring the maturation of distilled spirits, weak acids may be graduallyextracted from organic material in the walls of the barrel. It typicallytakes years for esters to accumulate using weak acid catalysts derivedfrom the barrel, although it has been observed that in warmerenvironments (i.e., modestly heated within the range of normalatmospheric conditions less than 120° F.) the process can be acceleratedsignificantly (from decades to years). This early form of acceleratedaging comes at the cost of increased evaporation from the barrel. Oftenas much as 50% of the product can be lost to evaporation.

Wood extraction is the process that gives distilled spirits their colorand astringent “oaky” and “smoky” taste. Traditionally, this isattributed to tannins (polyphenols). Interestingly our analysis ofmature spirits did not find significant evidence of tannins. But insteadfound myriad less complex wood derived phenols such as sinapaldehyde andsyringaldehyde. These oak-extracted compounds proved unexpectedly usefulas markers for monitoring the aging process described below.

Attempts have been made to accelerate maturation of distilled spirits bycycling or varying pressures over relatively large ranges (e.g., between−2 and 10 ATM; see U.S. Patent Publication No. 2013/0149423). Theseprocesses generally do not yield a product close enough to that producedby traditional means. Other environmental conditions are more importantto achieve characteristics associated with a mature flavor.

Esterification and the extraction of wood compounds from the woodcontainer are some of the primary reactions taking place in thematuration process of distilled spirits. Because these processes runconcurrently, and often interact with or depend on each other as well asthe material and other conditions of their environment over time, it isvery difficult to deviate very far from traditional methods while stillachieving similar results. For example, rapid oak extraction may notprovide enough time for interaction with a wood container to pick upsome of the more subtle and complex flavors present in traditionallyaged spirits. Much of the expense in spirit making stems from the longlatency in creating the end product as well as the product evaporationfrom the barrel. Stock must be stored, often in climate-controlledenvironments, and tested repeatedly during maturation. But, it isdifficult to predict markets many years out. Makers that produce toomuch product fail to maximize their investment, whereas those thatproduce too little fail to capture potentially significant portions ofthe upside.

Consumers of distilled spirits are often educated and discerning. Manywill refuse to consume or pay a premium for non-authentic tastingproducts. What is needed is a means by which the quality andcomplexities associated with traditionally aged spirits can be achievedin a significantly reduced timeframe, preferably with a reduction in theevaporation of finished goods and a reduction of the build-up of ethylacetate.

SUMMARY

Provided herein is a process for producing a distilled spirit havingcharacteristics associated with a mature spirit comprising: (a)contacting an unmatured distilled spirit with wood at a temperaturebetween about 140° F. and about 170° F. for a period of time rangingfrom about 24 hours to about 336 hours to give a distilled spiritmixture; (b) contacting the distilled spirit mixture with wood andactinic light at a wavelength ranging from 400 nm to 1000 nm for acumulative exposure of at least 2,280,000 lux hours to give an actiniclight-treated distilled spirit mixture; and (c) providing heat to theactinic light-treated distilled spirit mixture produced in step (b) tomaintain a temperature between about 140° F. and about 170° F. for aperiod of time ranging from about 12 hours to about 336 hours to producethe mature spirit.

In still another embodiment, the disclosure provides a process forproducing a distilled spirit having characteristics of a mature spiritcomprising, (a) contacting a first unmatured distilled spirit with woodat a temperature between about 140° F. and about 170° F. for a period oftime ranging from about 24 hours to about 336 to give a first distilledspirit mixture; (b) contacting a second unmatured distilled spirit withwood and actinic light at a wavelength ranging from 400 nm to 1000 nmfor a cumulative exposure of at least 2,280,000 lux hours to give asecond distilled spirit mixture; and (c) mixing the first and seconddistilled spirit mixtures to produce the mature spirit.

Other features and aspects of the disclosure will be provided in moredetail herein.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the GCMS chromatogram from an unprocessed rum sample.

FIG. 2 shows the GCMS chromatogram from a sample of a commerciallyavailable rum which has been aged for 32 years by conventional agingtechniques.

FIG. 3 shows the GCMS chromatogram from a rum sample that was subjectedto heating in accordance with Example 3 but was not subjected to actiniclight.

FIG. 4 shows the GCMS chromatogram from a rum sample subjected toactinic light but not to heat in accordance with Example 4.

FIG. 5 shows the GCMS chromatogram from a rum sample that is a mixtureof rum subjected to heat and rum subjected to actinic light inaccordance with Example 5.

FIG. 6 shows the GCMS chromatogram from a rum sample that has beenprocessed with both heat and light in accordance with Example 6.

FIG. 7 depicts a wooden barrel for the heat process with a cutaway toshow the barrel's internals.

FIG. 8 depicts a sealed vessel for the heat process with a cutaway toshow the vessels internals.

DETAILED DESCRIPTION

The invention pertains to processes for producing a distilled spirithaving characteristics associated with a mature distilled spirit. Thedistilled spirit produced in accordance with the process has many of thecharacteristics associated with a matured distilled spirit produced inaccordance with industry standards, but is advantageously produced in ashortened timeframe while eliminating the evaporation problem andgreatly reducing the “off flavors” associated with excess ethyl acetate.By contacting an unmatured distilled spirit with wood at increasedtemperatures and contacting the spirit with actinic light, thematuration process can be shortened without reducing the quality of thespirit. In particular, it has surprisingly been found that the processesdescribed herein produce a spirit having similar chemical markers as a32 year-old spirit in a significantly reduced period of time.

As used herein, a spirit refers to any distilled spirit. In particularembodiments, the spirit is a sugar cane-based, grain-based, fruit-based,or agave-based spirit such as rum, tequila, mescal, whiskey, brandy,gin, or combinations thereof.

A distilled spirit having the characteristics associated with a matureddistilled spirit, as used herein, describes a spirit, which, by one ormore chemical markers, has attained characteristics associated withspirits aged in accordance with industry standards. Such standards, forexample, include aging a spirit in wood over a period of time greaterthan 1, 5, 10, 15, 20, 25 or 30 years. The characteristics associatedwith a matured distilled spirit may include taste, aroma, and bodyprofiles, such as smoothness.

Historically, ethyl acetate concentration was used as a marker for theprogress of aging where higher amounts indicate greater maturation time.But, ethyl acetate is not itself desirable and adds a flavor and aromacomparable to paint thinners. Moreover, samples of distilled spiritsreceiving high reviews, comparable or in some cases better than an agedspirit, do not always have a high ethyl acetate concentration. Usingmodern techniques, highly prized spirits can be analyzed for theirchemical make-up. Using this data, chemical markers can be selected as amodel for a mature spirit. Surprisingly, these chemical markers provideadvantages over the traditional measurement of ethyl acetateconcentration to determine age. In particular, the chemical markers setforth herein are desirable for modeling purposes because, unlike ethylacetate, the chemical markers contribute to the desired flavor profile.

The inventor has surprisingly discovered that a set of chemical markersmay be correlated with the flavor characteristics of a mature spiritregardless of ethyl acetate concentration. Furthermore, methods toreduce the ethyl acetate concentration during maturation have beendiscovered. Because the flavor of ethyl acetate is not desirable, thisdiscovery improves the flavor profile of the spirits made by thismethod. In one embodiment, ethyl acetate concentrations are reduced to aconcentration less than about 200,000 μg/L. In another embodiment, theethyl acetate concentrations range between about 50,000 μg/L to about170,000 μg/L.

A mature distilled spirit having the characteristics associated with amatured distilled spirit, as used herein, describes a spirit, which hasattained a flavor and aroma profile organoleptically similar to spiritsaged with wood for many years, and typically showing a chemical profilecontaining key chemical markers in particular proportions.

In one embodiment, a mature spirit can be characterized by theincreasing concentrations of one or more chemical markers. Three markersin particular, are thought to be particularly useful for defining amature spirit: sinapaldehyde, ethyl decanoate, and ethyl dodecanoate.Ethyl decanoate and ethyl dodecanoate are often found in unmaturespirits at low concentrations. Sinapaldehyde is typically not found inan unmature spirit.

In one embodiment, a mature spirit is characterized by an increase of atleast about 3× for ethyl dodecanoate over an unmature spirit. In anotherembodiment, a mature spirit is characterized by an increase of at leastabout 3× for ethyl decanoate over an unmature spirit. Increasedconcentrations may be assessed by any method known in the art.

A spirit that presents these three compounds in relative proportion (asassessed by peak height measured by GCMS) typically has desirable flavorcharacteristics. In this regard, a mature spirit may also becharacterized by a sinapaldehyde peak greater than 80% and less than200% of the peak height of ethyl decanoate and ethyl dodecanoate asmeasured by GCMS. Without being bound to any theory, it is believed thatsinapaldehyde concentration is disproportionately important in creatinga spirit that meets the organoleptic properties of a mature spirit.

In another embodiment, a mature spirit is one that produces relativepeak heights that are substantially similar to the peak heights shown inFIG. 5 for sinapaldehyde, ethyl decanoate, and ethyl dodecanoate.“Substantially similar,” as used herein, refers to a relative peakheight differing by no more than 30%, no more than 25%, no more than20%, no more than 15%, no more than 10%, no more than 5%, or no morethan 2%. In still another embodiment, a mature spirit is one thatproduces relative peak heights that are substantially similar to therelative peak heights shown in FIG. 5 for sinapaldehyde, ethyldecanoate, ethyl dodecanoate, and acetyl. In still a further embodiment,a mature spirit is one that produces relative peak heights that aresubstantially similar to the relative peak heights shown in FIG. 5 forsinapaldehyde, ethyl decanoate, ethyl dodecanoate, acetyl, andsyringaldehyde.

In yet another embodiment, a mature spirit is one that produces relativepeak heights that are substantially similar to the relative peak heightsshown in FIG. 6 for sinapaldehyde, ethyl decanoate, and ethyldodecanoate. In still another embodiment, a mature spirit is one thatproduces relative peak heights that are substantially similar to therelative peak heights shown in FIG. 6 for sinapaldehyde, ethyldecanoate, ethyl dodecanoate, and acetyl. In yet another embodiment, amature spirit is one that produces relative peak heights that aresubstantially similar to the relative peak heights shown in FIG. 6 forsinapaldehyde, ethyl decanoate, ethyl dodecanoate, acetyl, andsyringaldehyde.

The unmatured distilled spirit is a spirit that has not attained themarkers or characteristics associated with a matured distilled spirit.The “unmatured distilled spirit,” as described herein, refers to whiteor raw spirits, as well as partially matured spirits, provided that theunmatured distilled spirit is lacking in certain characteristics of amatured spirit. The unmatured distilled spirit, as described herein, hasan alcohol content of at least 50% by volume. In some embodiments, thealcohol content of the unmature distilled spirit is between 50% and 80%by volume.

The term “distilled spirit mixture,” as used herein, refers to anydistillate on the spectrum from matured to unmatured. The term“distillate” as used herein refers to the liquid composition in thevessel and may include an unmatured distilled spirit, a matureddistilled spirit, or a distilled spirit mixture.

The unmatured distilled spirit is contacted with wood in a vessel. Inone embodiment, the wood is provided as the vessel for holding thedistillate. In such embodiments, the vessel is, for example, an oakbarrel. In other embodiments, wood may be provided to the inside of thereaction vessel, which is optionally made of wood. For example, woodchips may be added such that they are submerged or floating on top ofthe distillate. Wood may also be provided as various structuralconfigurations within the vessel including as baffles or packing. Instill other embodiments, wood may include wood extracts and raw acidsdesigned to mimic the characteristics of wood. In a preferredembodiment, the wood is oak.

Of the various advantages of the present invention, one is that noadditional ingredients or acids are provided to facilitate the process.In this regard, the process is free of additives. Without being bound toany particular theory, it is thought that the inventive process rapidlyextracts acids from the wood. These acids facilitate the esterificationprocess without the need for additives beyond the wood and the unmatureddistilled spirit.

A. Sequential Temperature and Light Processing

One aspect of the present invention provides a process for producing amature spirit using sequential temperature and light processing. In thisregard, the process comprises the steps of (a) contacting an unmatureddistilled spirit with wood at a temperature between about 140° F. andabout 170° F. for a period of time ranging from about 24 hours to about336 hours to give a distilled spirit mixture; (b) contacting thedistilled spirit mixture with wood and actinic light at a wavelengthranging from 400 nm to 1000 nm for a cumulative exposure of at least2,280,000 lux hours to give an actinic light-treated distilled spiritmixture; and (c) providing heat to the actinic light-treated distilledspirit mixture produced in step (b) to maintain a temperature betweenabout 140° F. and about 170° F. for a period of time ranging from about12 hours to about 336 hours to produce the mature spirit.

(i) First Thermal Process

In the sequential process described herein, the unmatured spirit is besubjected to thermal processing. In this regard, the unmatured distilledspirit is contacted with the wood at a temperature ranging from about140° F. to about 170° F. In alternate embodiments, the temperatureranges from about 140° F. to about 150° F., from about 145° F. to about150° F., from about from about 150° F. to about 160° F., or from about160° F. to about 170° F.

The time period needed to convert the unmatured distilled spirit to adistilled spirit mixture having partial characteristics associated witha matured spirit, for example, as shown in FIG. 3, depends on factorssuch as the starting composition of the unmatured distilled spirit andthe temperature at which the process is conducted. In some embodiments,a temperature between about 140° F. and about 170° F. is provided for aperiod of time ranging from about 12 hours to about 336 hours. Inalternate embodiments, a temperature between about 140° F. and about170° F. is provided for a period of time ranging from about 12 hours toabout 24 hours, from about 24 hours to about 48 hours, from about 48hours to about 96 hours, from about 96 hours to about 168 hours, fromabout 168 hours to about 226 hours, or from about 226 hours to about 336hours.

The heating is conducted in a sealed vessel or under reflux such thatevaporation of volatile compounds is prevented. The pressure inside thevessel can and will vary in different embodiments of the invention. Ingeneral, the internal pressure of the vessel housing the reactioncomponents climbs to a maximum of about 6 pounds per square inch (psi).The typical range of pressures in the vessel is between 2 psi and 6 psi,but can be altered to relieve pressure and maintain an operatingpressure of less than 1 psi while still achieving the desired chemicalreactions.

In one embodiment, the temperature is maintained between about 140° F.and about 150° F. for a period of time ranging from about 168 hours toabout 226 hours.

In another embodiment, the temperature is maintained between about 150°F. and about 160° F. for a period of time ranging from about 24 hours toabout 72 hours.

Generally, heat is applied continuously through the given time period.But, heat may also be provided for the given time period in a mannerthat is not continuous, for example, at intervals so long as heat isprovided totaling the stated time period. At the end of this timeperiod, a first distilled spirit mixture is provided. In this embodimentof the invention, the first distilled spirit mixture produced by theheat process is further reacted as described below.

The heat process may be conducted in an apparatus as shown in FIG. 7,which shows a cutaway view of one possible internal configuration. Thevessel 1 may be a wooden barrel.

In the embodiment depicted in FIG. 8, a cutaway is shown using dashedlines to reveal another possible internal confirmation of the vessel 1,where vessel 1 may be a stainless steel container. In this embodiment,the wood 12 is provided as chips or planks submerged in or floating ontop of the distillate 2.

For both FIG. 7 and FIG. 8, heat may be applied to the distillate 2inside the vessel 1 via a heat source 4. In one embodiment, the vesselis sealed under pressure. In another embodiment, the vessel is heatedunder reflux to prevent evaporation of volatile compounds. Any methodfor introducing sufficient heat to the distillate including an internalelectrical heating element 9 may be used. In such an embodiment,temperature may be controlled by manipulating electrical current in theinternal electrical heating element 9 circuit. In alternate embodimentsthe heat source 4 is external and may be used with a conduit 16,conductor, or the like. In one non-limiting example, steam 18 may becreated using an external boiler as the heat source 4 in one embodiment,then passed through a conduit 16 running through the vessel 1, wherein aconductive portion 16 of the conduit is submerged in the distillate 2.In such an embodiment, the temperature of the distillate 2 may becontrolled by varying the amount of steam 18 produced by the boiler.Such control may be provided by valves or similar means that are notpictured.

In one embodiment, the temperature of the distillate 2 in the vessel 1is brought up to a temperature of about 160° F. for a period of up to 48hours. This process simultaneously extracts wood derived compounds andacids, some of which are thought to be esterification catalysts. In oneembodiment, the temperature of the distillate is measured via atemperature sensor 5. Any known temperature sensor may be used. Thetemperature of the distillate 2 may be controlled by manuallymanipulating the heat source 4. In an alternate embodiment, anelectronic temperature sensor is coupled 10 to a controller 7. Thecontroller 7 may be configured to present an alert (e.g., flash a light,produce a sound, produce an electrical signal, transmit a text message,e-mail or other electronic communication, etc.) when the temperature ofthe distillate 2 is outside of a provided range. Optionally, thecontroller 7 may be coupled to the heat source 4, in which case, thecontroller is configured to manipulate the heat source to keep thetemperature of the distillate 2 within the provided range.

Heating in accordance with the invention triggers the esterification offree volatile acids and alcohols in the distillate 2, while theheadspace 3 provides for reflux within the vessel 1 allowing any weakacids to be rapidly extracted from the wood. These weak acids, incombination with elevated temperatures, appear to help catalyze theesterification of free acids in the distillate per the Fischer process,which would otherwise take many years in traditional containers.

The pressure inside the container may be measured by a pressure sensor6. The pressure sensor 6 may be coupled to the controller 7. Thepressure sensor may be configured to provide alerts if the pressurebecomes too high. The pressure sensor may optionally be configured tocommunicate to open a release valve if the pressure is too high.

(ii) Actinic Light Process

The first distilled spirit mixture provided in step (i) is generallyallowed to cool and transferred for processing with actinic light. Inaccordance with one embodiment of the invention, the first distilledspirit mixture is contacted with actinic light in the range of 400 nm to1000 nm for a cumulative exposure of at least 2,280,000 lux hours togive an actinic light-treated distilled spirit.

The actinic light process takes place in a container that allows lightin the UV-Visible spectrum to pass through. The container is filled withthe spirit to be processed and is also generally filled with wood asdescribed in the previous step. In one embodiment, glass carboys areused. The actinic light may come from a variety of sources includingnatural, synthetic, or a combination thereof. Generally, the exposure inthis step will be at least 2,280,000 lux hours, but sometimes as high as20,000,000 lux hours. In other embodiments, the total exposure is atleast 1,000,000 lux hours, at least 1,500,000 lux hours, at least2,000,000 lux hours, at least 2,500,000 lux hours, or at least 3,000,000lux hours. Where very high concentrations of the chemical markersdescribed herein are sought even greater exposures might be appropriate.

The time period over which the actinic light process is conducted canand will vary over different embodiments. Where natural light is used,the total exposure to actinic light may range from about 100 hours toabout 500 hours, from about 250 hours to about 750 hours, from about 500hours to about 1000 hours, from about 750 hours to about 1250 hours, orfrom about 1000 hours to about 1500 hours. Where synthetic lights areused, the total exposure to actinic light may range from about 12 hoursto about 24 hours, from about 24 hours to about 48 hours, from about 48hours to about 96 hours. If artificial lights are used that provide avery low lux value, time is increased proportionally to achieve the luxhour value.

Preferably, the actinic light process is conducted below the boilingpoint of the spirit. In some embodiments, this requires that the amountor duration of actinic light is controlled, for example, by exposing thespirit to light in a discontinuous manner, by cooling the spirits, bytemporarily shielding the spirit from the actinic light, or by othermethods for controlling temperature that are known in the art. Thisprocess may also be carried out under reflux to prevent the evaporationof volatile compounds.

Although pressure is not thought to be critical to the actinic lightprocessing, the actinic light processing is generally conducted atatmospheric pressures. The light processing step may accommodate higheror lower pressures.

In one preferred embodiment, a tungsten halogen bulb is used to providethe actinic light. The bulb has an average light temperature of 2900°.The sprits are placed in clear containers where about 100 liters ofspirit cover a square meter. The area is illuminated to about 190,000lux with the light being toggled off and on in periods of 2-4 hours toreach a total exposure of 4,500,000 lux hours. Lux hours, as usedherein, describes the light exposure in a given hour because itdescribes the total luminescence in a given time. Radiant fluxmeasurements were unavailable because the data was not available.

In another embodiment, a distilled spirit is placed in a translucent jarthat was kept in a greenhouse for 168 hours to achieve a total ofapproximately 4,200,000 lux hours.

In another embodiment, twenty 500 W halogen bulbs are used to providelight to seventy jars. The lights are toggled on and off for three daysto provide the total lux hours needed for the reaction.

In still another embodiment, 500 W halogen bulbs are shined on bothsides of a glass jar. The lights are toggled on and off for 14 hours toprovide the total lux hours needed for the reaction.

When the actinic light processing is complete, the resulting actiniclight-treated spirit mixture is removed from the light source.

(iii) Second Thermal Process

The sequential process further involves a temperature process conductedwith the resulting mixture from Section A(ii). In this regard, theactinic light-treated distilled spirit mixture is heated to maintain thetemperature of the actinic light-treated distilled spirit mixturebetween about 140° F. and about 170° F. for a period of time rangingfrom about 12 hours to about 336 hours in a sealed vessel or underreflux such that evaporation of volatile compounds is prevented toproduce a mature spirit.

The process of heat treating the actinic light-treated spirit isconducted in the manner described in Section A(i) except that theprocess is performed on the actinic light-treated distilled spiritmixture produced in accordance with Section A(ii). Beneficially, thisstep triggers a marked reduction in ethyl acetate concentrationsgenerated during the actinic light treatment, shown experimentally to begreater than 60%.

(iv) Optional Further Processing

Optionally, the spirit produced by the process described in SectionsA(i) through A(iii) may be followed by one or more additional actiniclight or thermal processing steps. For example, a second actinic lightprocessing step may be conducted on the product obtained by the secondthermal processing step. A third thermal processing step may also beutilized after a second actinic light processing step. In oneembodiment, the processes includes a further step of (d) of contactingthe product of step (c) with wood and actinic light at a wavelengthranging from 400 nm to 1000 nm for a cumulative exposure of at least2,280,000 lux hours. In still another embodiment, the process furthercomprises the step (e) of contacting the product of step (d) with woodat a temperature between about 140° F. and about 170° F. for a period oftime ranging from about 24 hours to about 336 to give a first distilledspirit mixture

In one embodiment, the sequential process may be repeated until adesired chemical marker profile is obtained.

(v) Inverted Sequential Embodiment

In still another embodiment of the present invention, the sequentialprocess begins with an unmature distilled spirit contacted with actiniclight as described in Section (A)(ii) to form an actinic light-treateddistilled spirit mixture. Following this treatment, the actiniclight-treated distilled spirit mixture is treated thermally as describedin Section (A)(i). These steps may be repeated until a desired flavorprofile is obtained as determined by the chemical markers describedherein.

B. Mixed Batch Process

In another embodiment, the present disclosure provides a mixed batchprocess for producing a mature spirit. In this embodiment, the processcomprises (a) contacting a first unmatured distilled spirit with wood ata temperature between about 140° F. and about 170° F. for a period oftime ranging from about 24 hours to about 336 to give a first distilledspirit mixture; (b) contacting a second unmatured distilled spirit withwood and actinic light at a wavelength ranging from 400 nm to 1000 nmfor a cumulative exposure of at least 2,280,000 lux hours to give asecond distilled spirit mixture; and (c) mixing the first and seconddistilled spirit mixtures to produce the mature spirit.

Step (a) of the process is conducted as described in Section (A)(i). Theresulting first distilled spirit mixture is not reacted with light.Separately, a second unmatured distilled spirit mixture is treated withactinic light as described in Section (A)(ii). The resulting seconddistilled spirit mixture is not treated by the thermal processing stepof Section (A)(i). Instead, the first distilled spirit mixture and thesecond distilled spirit mixture are mixed together.

The first distilled spirit mixture and the second distilled spiritmixture may be mixed in any ratio without limitation. In one embodiment,the ratio ranges between about 70:30 and about 30:70 of the firstdistilled spirit mixture to the second distilled spirit mixture. Inparticular embodiments, the ratio of the first distilled spirit mixtureand the second distilled spirit mixture is about 70:30, about 65:35,about 60:40, about 55:45, about 50:50, about 45:55, about 40:60, about35:65, or about 30:70. High concentration products may range from 99:1to 1:99, or, more preferably from a ratio of 95:5 to 5:95 of the firstdistilled spirit mixture to the second distilled spirit mixture.

The mixture of the first distilled spirit mixture and the seconddistilled spirit mixture is generally allowed to react for at least 1hour. Without being bound to any theory, it is believed that chemicalreactions occur during this time period that enhance the flavor profileover the flavor profile of the separately produced first distilledspirit mixture and the second distilled spirit mixture.

C. Simultaneous Heat and Light Processing

In still another embodiment, the present disclosure providessimultaneous process for producing a mature spirit. In this embodiment,the process comprises contacting a unmatured distilled spirit with woodand maintaining the temperature between about 140° F. and about 170° F.for a period of time ranging from about 12 hours to about 336 hours, andat the same time, contacting the unmatured distilled spirit with actiniclight at a range of 400 nm to 1000 nm for a cumulative exposure of atleast 2,280,000 lux hours to give a mature spirit. Thermal processing isconducted as described in Section (A)(i). Actinic light exposure is asdescribed in Section (A)(ii).

D. Production of a Matured Spirit by Measuring Chemical Markers

In still another embodiment, the disclosure provides a process forproducing a spirit having characteristics of FIG. 5 or 6, as describedherein. The process comprises (a) obtaining a marker concentration of anester in a target matured distilled spirit thereby giving a targetmarker concentration, such as ethyl decanoate, as shown in FIG. 5 or 6,(b) contacting an unmatured distilled spirit with wood and processing asdescribed in Sections A-C to form a distilled spirit mixture, measuringthe marker concentration of the distilled spirit mixture, and (d)processing the distilled spirit mixture as described in Sections A-Cuntil the marker concentration of the distilled spirit mixture reachesthe target marker concentration.

Once the chemical marker concentration of the distilled sprit mixture isobtained it may be compared to the target marker concentration in orderto determine if heating and/or actinic light treating steps as describedin Sections A-C can be discontinued. When the target concentration isnot met, heating and/or light treatment steps are repeated. Thus, themethod provides a tunable process for producing a distilled spirithaving characteristics associated with, for example, FIG. 5 or 6. In oneembodiment, the chemical marker associated with a matured distilledspirit may be ethyl decanoate. The process disclosed above, however, isnot limited to ethyl decanoate, but can be any other ester that hashigher concentrations in a matured distilled spirit as compared to anunmatured distilled spirit. Esters are ideal markers for a heat processbecause the heat process excels at forming esters as opposed to othersemi-volatile compounds like sinapaldehyde.

Markers for the process include, but are not limited to ethyl decanoate,ethyl dodecanoate, ethyl octanoate, ethyl butyrate, and ethylhexadecanoate. In some embodiments, volatile esters can be used aschemical markers. But, semi-volatiles are preferred because they behavemore predictably during processing.

EXAMPLES Instrumentation

Gas Chromatography Mass Spectrometry (GCMS) Data was obtained using aShimadazu GCMS Model QP2010 with a Restek Column—Rxi-5Si1 MS, 30 meter,0.24mmID, 0.24umdf. Program conditions were as follows:

TABLE 1 Analytical Line 1 # of Rinses with Presolvent :1 # of Rinseswith Solvent(post) :5 # of Rinses with Sample :1 Plunger Speed(Suction):Middle Viscosity Comp. Time :5.0 sec Plunger Speed(Injection) :HighSyringe Insertion Speed :High Injection Mode Normal Pumping Times :3Inj. Port Dwell Time :10.0 sec Terminal Air Gap :No Plunger WashingSpeed :High Washing Volume :6 uL Syringe Suction Position :−2.0 mmSyringe Injection Position :0.0 mm Solvent Selection :All A, B, C

TABLE 2 GC PARAMETERS Column Oven Temp. :35.0° C. Injection Temp.:265.0° C. Injection Mode :Split Flow Control Mode :Linear VelocityPressure :56.0 kPa Total Flow :23.9 mL/min Column Flow :1.12 mL/minLinear Velocity :38.0 cm/sec Purge Flow :0.5 mL/min Split Ratio :20.0High Pressure Injection :OFF Carrier Gas Saver :ON Carrier Gas SaverSplit Ratio :5.0 Carrier Gas Saver Time :10.00 min

TABLE 3 OVEN TEMP. PROGRAM Rate Temperature (° C.) Hold Tim (min) 35.05.00 16.00 300.0 1.44

TABLE 4 MS PARAMETERS IonSourceTemp :220.00° C. Interface Temp. :280.00°C. Solvent Cut Time :1.80 min Detector Gain Mode :Relative Detector Gain:0.20 kV Threshold :500 Start Time :1.80 min End Time :23.00 min ACQMode :Scan Event Time :0.50 sec Scan Speed :1000 Start m/z :35.00 Endm/z :500.00

Comparative Example 1 Fresh Rum

A sample of fresh, unmature pot distilled rum was analyzed by GCMS. FIG.1 shows the semi-volatile fingerprint of an un-aged pot distilled rum.This is largely defined by a lack of activity for compounds having aretention time ranging from 5 to 30 minutes. Noteworthy characteristicsinclude, but are not limited to the starting height of peak 1corresponding to acetyl, peak 2 corresponding to ethyl decanoate, andpeak 3 corresponding to ethyl dodecanoate. The absence of a peak forsinapaldehyde, which is described further in later examples, isnoteworthy. FIG. 1 also shows an absence of white noise in thechromatogram starting at the 6 minute retention time point.

Concentration of ethyl acetate was measured by direct injection massspectrometry. The concentration of ethyl acetate was shown to be about110,000 μg/L.

Comparative Example 2 Rum Aged for 32 Years by Conventional AgeingProcess

A sample of a commercially available rum which has been aged for 32years by conventional aging processes was also analyzed by GCMS. FIG. 2illustrates a semivolatiles profile characteristic of 32 year aged potdistilled rums. Key characteristics include the high acetal spike(peak 1) the high ethyl decanoate spike (peak 2) the high ethyldodecanoate spike (peak 3) and the high sinapaldehyde spike (peak #4).The relative heights of peaks 2, 3, and 4 in relation to each other isalso important. Organoleptically maintaining this approximate ratio ofpeak heights to each other proved significant for creating the flavorcharacteristics associated with aged rum. Further noteworthy is thecluster of medium level peaks centered on the 15-minute mark (thought tobe caramel additives and found to include significant amounts ofglucose—this phenomena was also observed in known adulterated rum).

The critical differences between the un-aged rum and the 32 year-oldrum, that were ascertainable in the semi-volatile chromatograms includedthe presence of sinapaldehyde (not found in the white rum) alongsidepeaks showing significantly elevated ethyl decanoate and ethyldodecanoate levels (both of which are found in the white rumcharacterized by relatively low peak values). Finally a significantlayer of “white noise” (representing a complex mixture of manysemi-volatile compounds) lined the bottom of the chromatogram in the 32years old rum and was absent in the un-aged rum.

Concentration of ethyl acetate was measured by direct injection massspectrometry. The concentration of ethyl acetate was shown to be about770,000 μg/L. A more typical reading for ethyl acetate in a 32 year-oldsample is 200,000 μg/L.

Comparative Example 3 Heat Only Process

Otherwise unprocessed heavy pot distilled rum was added to a stainlesssteel tank and mixed with charred oak slabs and heated to between 150°F. and 170° F. Temperature was held in that range for 48 hours. FIG. 3shows the GCMS chromatogram of the resulting product. The GCMS showspromising (but inadequate) developments of acetyl (peak 1) ethyldecanoate (peak 2), ethyl dodecanoate (peak 3) and sinapaldehyde (peak4). It also shows the development of some white noise. Overall thissample did not produce all of the organoleptic properties displayed inaged rum. The flavor and aroma of the sample was abnormally thin andlacked the smoky/woody flavors found in the 32 year-old sample.Qualitatively it was unable to meet two of the key chemical markercriteria for the production of aged rum. As can be seen, the white noiselevel was low. The ethyl dodecanoate (peak 3) and sinapaldehyde (peak 4)failed reach peak heights similar to the ethyl decanoate (peak 2).

Concentration of ethyl acetate was measured by direct injection massspectrometry. The concentration of ethyl acetate was shown to be about38,000 μg/L.

Comparative Example 4 Actinic Light Only Process

Otherwise unprocessed heavy pot distilled rum was placed in a sealedflint glass jar along with charred oak slabs and placed in a greenhousefor 30 days. The sample was not subjected to any heat treatment. Thesample was analyzed by GCMS. The GCMS shows significant development ofacetyl (peak 1) ethyl decanoate (peak 2), ethyl dodecanoate (peak 3) andsinapaldehyde (peak 4). It also shows the development of the level ofwhite noise expected in a mature spirit. But, this sample did notproduce the organoleptic properties displayed in aged rum. It wasextremely bitter. Qualitatively it was unable to meet one key chemicalmarker criteria for the production of an aged spirit. The sinapaldehyde(peak 4) was extremely high. It was hypothesized that the extreme levelof sinapaldehyde was partially causing the bitterness along with someother observed and abnormally high peaks including furfural (peak 5) andsyringaldehyde (peak 6).

Concentration of ethyl acetate was measured by direct injection massspectrometry. The concentration of ethyl acetate was shown to be about62,000 μg/L.

Example 5 Mixed Batch Heat and Actinic Light Process

Otherwise unprocessed heavy pot distilled rum was added to a stainlesssteel tank and mixed with charred oak slabs and heated to between 150°F. and 170° F. Temperature was held in that range for 48 hours.Separately, an otherwise unprocessed heavy pot still rum was placed in asealed flint glass jar along with charred oak slabs and placed in agreenhouse for 30 days. The product of the heat treatment and theproduct of the light treatment were then mixed together with a ratio of60% of the heat process product and 40% of the actinic light processedrum. This mixture was allowed to react for 24-48 hours. After this timeperiod, the resulting product was analyzed by GCMS. The GCMSchromatogram is shown in FIG. 5. The chromatogram shows some unexpectedresults along with major developments. The acetyl concentration (peak 1)unexpectedly fell to a concentration lower than that of either of itsconstituent parts (FIGS. 3 and 4). But, the acetal level was stillelevated in comparison to the unprocessed rum (FIG. 1) by a factor of1.75×. The furfural concentration (peak 5) and syringaldehydeconcentration (peak 6) unexpectedly fell sharply correcting theoverabundance of these compounds displayed in the actinic light-treatedrum (FIG. 4). The ethyl decanoate concentration (peak 2) unexpectedly(and counterproductively) fell to levels lower than those observed ineither of the constituent components—yet the peak still remained morethan 3× higher than the starting concentration in the unprocessed rumsatisfying our minimum criteria for an aged spirit. Ethyl dodecanoate(peak 3) was unaffected by combining the products. Critically, thesinapaldehyde (peak 4) fell to a concentration lower than expected giventhe extremely high peak found in the actinic light reacted product (FIG.4). The “white noise” fell significantly and unexpectedly, failing tofully satisfy criteria for an aged spirit. Despite the failure of thisproduct to fully meet some markers of the 32 year-old spirit, thisproduct did produce the organoleptic properties displayed in aged rum,albeit a highly idiosyncratic aged rum. It did not display any of theextreme bitterness found in the actinic light reacted rum (FIG. 4), orthe thinness of flavor displayed in the temperature treated rum (FIG.3). It was observed that the peak heights of ethyl decanoate, ethyldodecanoate, and sinapaldehyde were all elevated and had come closer toaligning than had been possible in either the heat-treated product orthe actinic light-treated product alone. Therefore the mixture of thetwo products had produced a final product that approached meeting all ofthe key chemical markers outlined in our definition of a mature spirit.

Concentration of ethyl acetate was measured by direct injection massspectrometry. The concentration of ethyl acetate was shown to be about170,000 μg/L.

Example 6 Sequential Temperature and Light Processing

An otherwise unprocessed heavy pot distilled rum was added to astainless steel tank and mixed with charred oak slabs and heated tobetween 150° F. and 170° F. Temperature was held in that range for 48hours. The resulting product was then placed in a sealed flint glass jaralong with charred oak slabs and placed in front of a 500 W halogen bulbfor 3 days. Seventy glass jars are placed on a shelf surrounded by atotal of 20 lights. The lights were toggled on and off in 2-4 hourcycles to prevent boiling. The resulting product was then placed in astainless steel tank and mixed with charred oak slabs and heated tobetween 150° F. and 170° F. Temperature was held in that range for 48hours. The resulting product was analyzed with GCMS.

FIG. 6 shows the GCMS chromatogram from a rum sample that has beenprocessed with both heat and light in accordance with Example 6. Itshows some unexpected results along with major developments. Unlike themixture of the heat and actinic light-treated rum described in FIG. 5,the acetyl concentration (peak 1) is as high as it is in the actiniclight reacted rum (FIG. 4) more than 3× the starting concentration foundin the unprocessed rum (FIG. 1) satisfying the acetyl chemical markercriteria for an aged spirit. The furfural concentration (peak 5) doesnot exhibit the overabundance displayed in the actinic light-treated rum(FIG. 4). The ethyl decanoate concentration (peak 2) shows a peak height25% +/− higher than that found in the mixture of heat treated rum andactinic light reacted rum described in FIG. 5. The peak shows a relativeconcentration roughly 5× higher than the starting concentration in theunprocessed rum satisfying our minimum ethyl decanoate marker criteriafor an aged spirit. The ethyl dodecanoate (peak 3) peak height wasidentical to that found in the mixture described in FIG. 5 and lines upalmost identically with the ethyl decanoate concentration. Thesinapaldehyde (peak 4) fell slightly from the light/heat mixture rumdescribed in FIG. 5 critically aligning with the ethyl decanoate (peak2), and the ethyl dodecanoate (peak 3) satisfying the elusive chemicalmarker criteria of having peaks 2, 3, and 4 roughly aligned. The “whitenoise” peaks also rose (as compared to the mixture product displayed inFIG. 5) as a consequence of this modified process satisfying thatchemical marker criteria for the production of an aged spirit. As isexpected from reading the chromatogram, this product did produce theorganoleptic properties displayed in aged rum. It did not display any ofthe extreme bitterness found in the actinic light reacted rum (FIG. 4),or the thinness of flavor displayed in the temperature treated rum (FIG.3). It was observed that the peak heights of ethyl decanoate, ethyldodecanoate, and sinapaldehyde were all elevated and roughly aligned ina way that had not been possible in either the heat-treated product orthe actinic light-treated product, or even the mixture of the two (shownin FIG. 5). This process had successfully satisfied all of the keychemical markers outlined in our definition of a mature spirit elegantlysolving the industries “30 years in a barrel” problem. It incidentallyand beneficially triggered a marked reduction in ethyl acetateconcentrations, shown experimentally to be greater than 60% over thebatch process (FIG. 5). The process also produced no evaporation of thefinished product as would be expected in conventional barrel aging. Thefinished product not only mimicked the key marker ratios a traditionallyaged product, but ultimately improved the process by shortening the timeto maturity, eliminating the evaporation, and reducing the ethylacetate.

Concentration of ethyl acetate was measured by direct injection massspectrometry. The concentration of ethyl acetate was shown to be about59,000 μg/L.

What is claimed is:
 1. A process for producing a distilled spirit havingcharacteristics associated with a mature spirit comprising: (a)contacting an unmatured distilled spirit with wood at a temperaturebetween about 140° F. and about 170° F. for a period of time rangingfrom about 24 hours to about 336 hours to give a distilled spiritmixture; (b) contacting the distilled spirit mixture with wood andactinic light at a wavelength ranging from 400 nm to 1000 nm for acumulative exposure of at least 2,280,000 lux hours to give an actiniclight-treated distilled spirit mixture; and (c) providing heat to theactinic light-treated distilled spirit mixture produced in step (b) tomaintain a temperature between about 140° F. and about 170° F. for aperiod of time ranging from about 12 hours to about 336 hours to producethe mature spirit.
 2. The process of claim 1, wherein the spirit ischosen from sugar cane spirits, grain spirits, fruit spirits, or agavespirits.
 3. The process of claim 1, wherein the spirit is chosen fromrum, tequila, mescal, whiskey, brandy, and gin.
 4. The process of claim1, wherein the mature spirit is characterized by an increase insinapaldehyde.
 5. The process of claim 1, wherein the mature spirit ischaracterized by an increase in sinapaldehyde, ethyl dodecanoate, andethyl decanoate.
 6. The process of claim 1, wherein the mature spirit ischaracterized by amounts of sinapaldehyde, ethyl dodecanoate, and ethyldecanoate that are substantially similar to the relative proportionsshown in FIG. 6, as measured by GCMS.
 7. The process of claim 1, whereinthe mature spirit has an ethyl acetate concentration of about 59,000μg/L.
 8. The process of claim 1, wherein steps (a) and (c) aremaintained at a temperature between about 140° F. and about 150° F. fora period of time ranging from about 168 hours to about 226 hours.
 9. Theprocess of claim 1, wherein steps (a) and (c) are maintained at atemperature between about 150° F. and about 160° F. for a period of timeranging from about 24 hours to about 72 hours.
 10. The process of claim1, wherein the process further comprises: (d) contacting the product ofstep (c) with wood and actinic light at a wavelength ranging from 400 nmto 1000 nm for a cumulative exposure of at least 2,280,000 lux hours.11. The process of claim 10, wherein the process further comprises: (e)contacting the product of step (d) with wood at a temperature betweenabout 140° F. and about 170° F. for a period of time ranging from about24 hours to about 336 to give a first distilled spirit mixture
 12. Aprocess for producing a distilled spirit having characteristicsassociated with a mature spirit comprising: (a) contacting a firstunmatured distilled spirit with wood at a temperature between about 140°F. and about 170° F. for a period of time ranging from about 24 hours toabout 336 to give a first distilled spirit mixture; (b) contacting asecond unmatured distilled spirit with wood and actinic light at awavelength ranging from 400 nm to 1000 nm for a cumulative exposure ofat least 2,280,000 lux hours to give a second distilled spirit mixture;and (c) mixing the first and second distilled spirit mixtures to producethe mature spirit.
 13. The process of claim 12, wherein the spirit ischosen from sugar cane spirits, grain spirits, fruit spirits, or agavespirits.
 14. The process of claim 12, wherein the spirit is chosen fromrum, tequila, mescal, whiskey, brandy, and gin.
 15. The process of claim12, wherein the mature spirit is characterized by an increase insinapaldehyde.
 18. The process of claim 12, wherein the mature spirit ischaracterized by an increase in sinapaldehyde, ethyl dodecanoate, andethyl decanoate.
 17. The process of claim 12, wherein the mature spiritis characterized by amounts of sinapaldehyde, ethyl dodecanoate, andethyl decanoate that are substantially similar to the relativeproportions shown in FIG. 5, as measured by GCMS.
 18. The process ofclaim 12, wherein the mature spirit has an ethyl acetate concentrationof about 170,000 μg/L.
 19. The process of claim 12, wherein step (a) ismaintained at a temperature between about 140° F. and about 150° F. fora period of time ranging from about 168 hours to about 226 hours. 20.The process of claim 12, wherein step (a) is maintained at a temperaturebetween about 150° F. and about 160° F. for a period of time rangingfrom about 24 hours to about 48 hours.